When my daughter has friends over to visit I often tone down the cooking and do “normal” family foods like chicken nuggets, french fries or hot dogs. But, my daughter has certain friends that I know are up for anything. So, as when we made the Moroccan Chicken for dinner the entire afternoon all the kids kept saying how good it smelled. The friend’s one request was roasted potatoes instead of rice. My daughter knew this was why they are friends because that was her choice too.
Everyone seemed pleased with this dish. It had tons of flavor and just a bit of heat. I gave them sour cream to cool it off a bit but you could also use Greek yogurt. Everyone had a piece of Naan to soak up the juices of the meat.
The potatoes were from our CSA share and were red inside! It made the dish very colorful.
Slow Cooker Moroccan Chicken
- 3-4 lbs. split chicken breasts
- 2 tablespoons butter
- 1/2 onion, diced
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon powdered ginger
- 4 cloves garlic, minced
- 1 teaspoon salt
- 2 cups chicken stock
- 1 cup dried apricots, roughly chopped
- roasted potatoes for serving, if desired
- Optional: In a large skillet over medium heat melt butter. Add chicken to pan and brown on both sides. Remove chicken to bowl of slow cooker. Add onions to pan and cook until softened. Add onions to bowl of slow cooker. This will add more flavor to the dish but if you wish you can add chicken and onions to bowl of slow cooker without cooking.
- Sprinkle cumin, turmeric, coriander, cinnamon, cardamom, Cayenne pepper, powdered ginger, garlic, and salt over the chicken. Pour the chicken stock over the chicken and cook on high 5-6 hours. After 3 hours add the apricots.
- Once cooked through remove the chicken and shred if desired. Serve over rice, sweet potatoes, or roasted potatoes as desired.